INSPECTION REPORT Health Protection LKIM-C44SLJ

PREMISES NAME Pizza Garden Brentwood		Tel: Fax:
PREMISES ADDRESS F5 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 18, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Logan Eren		NEXT INSPECTION DATE June 22, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Facility is currently employing time tracking for pizza. No time recording occurring. Owner stated it is to be available Monday. CORRECTED DURING INSPECTION - Paper used as temporary time recording. Facility had multiple Pizzas stored at temperatures less than 60 degrees Celsius. Four pizzas observed to be at temperatures of 25-35 degrees Celsius. CORRECTED DURING INSPECTION - Items discarded. Current FHA Approved Food Safety plan states that all pizzas are to be HOT HELD at temperatures of 60 degrees Celsius or greater for maximum time of 2 hours . Corrective Action(s): Ensure time tracking and recording is occurring. There should be visible records available for staff to observed to determine when products are to be discarded. Update Food Safety Plan to reflect changes in operation. This will need to be completed IMMEDIATELY as current operation does not meet with what was submitted to FHA for approval to operate. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back area. Third compartment sink not set up with sanitizer solution. CORRECTED DURING INSPECTION - sink set up during inspection with 200ppm Chlorine solution. Meat slicer put away in "clean" condition when it had food debris on upper blade. Sanitizer solution test strips not fond during inspection . Corrective Action(s): Ensure third compartment sink is set up with sanitizer solution at all times. Facility lacks dishwasher and therefore the third compartment must be used and set up during operation of business. Ensure meat slicer is properly washed, rinsed and sanitized or "cleaned in place" after each use. Locate testing strips for sanitizer solution. Place in back area next to three compartment sink. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink blocked with mop and mop bucket. CORRECTED DURING INSPECTION - Item relocated. . Corrective Action(s): Ensure all hand sinks are accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Currently prep sink is being used as garbage storage. Facility lacks garbage bin. As a result food preparation is occurring in dishwashing sinks. Marinara sauce has scoop placed inside. . Corrective Action(s): Obtain garbage container. Ensure food preparation is occurring in designated food preparation sinks. Remove all scoops from inside containers of food. Each scoop should be used and then washed, rinsed and sanitized after each use. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - Tongs are washed, rinsed and sanitized every two hours NOTE: Back door is to remain closed at all times NOTE: Food is not to be stored in communal Mall hallway NOTE: Ensure staff minimize use of personal items such as cell phones. Cell phones should not be stored on food contact surfaces. If personal items are to be handled during the operation of the business hands are to be washed prior to handling of any equipment or food in the restaurant.